Mary berry mini lemon tarts
Mary berry mini lemon tarts are a delightful dessert that combine the tangy flavor of lemons with the sweet, buttery taste of pastry. These bite-sized treats feature a crisp and flaky shortcrust pastry shell filled with creamy lemon curd and topped off with fresh raspberries or blueberries for an extra burst of flavor. They’re perfect for entertaining guests or as a special treat to enjoy on your own!
Why people also love Mary berry mini lemon tarts
People love Mary Berry’s mini lemon tarts because they are a delicious and refreshing dessert that combines the tangy taste of lemons with sweet, buttery pastry. They are easy to make and require only a few simple ingredients, making them perfect for entertaining guests or enjoying as a quick snack on-the-go. The bite-sized nature of these tarts also makes them great for sharing with others. Finally, the addition of fresh raspberries or blueberries adds an extra burst of flavor and color that elevates this classic dessert even further!
Mary Berry’s mini lemon tarts have become a staple in many households, and for good reason. For some, they bring back memories of childhood summers spent picking fresh raspberries or blueberries from the garden to top off these delicious treats. Others associate them with special occasions such as weddings or birthdays where they were served as a sweet and refreshing dessert.
Many people also love making these tarts with friends or family members, creating lasting memories while bonding over the joy of baking. And let’s not forget about the satisfaction that comes from taking that first bite into a perfectly baked tart – crisp pastry giving way to creamy lemon curd filling bursting with flavor!
Ingredients:
- 150g plain flour
- 75g unsalted butter, chilled and diced
- 25g icing sugar
- Zest of one lemon
- One egg yolk
- Two tablespoons cold water
For the filling:
- Four lemons, zest and juice only
- Four large eggs
- 200g caster sugar
- 100g unsalted butter
Instructions:
- Preheat your oven to 180°C/160°C fan/gas mark four.
- In a mixing bowl, rub together the flour and butter until it resembles breadcrumbs.
- Add in the icing sugar and lemon zest then stir through.
- Mix in the egg yolk with two tablespoons of cold water until it forms a dough.
- Roll out pastry on a floured surface and cut into circles using a pastry cutter.
- Place the pastry circles into a muffin tin, then prick them with a fork.
- Bake for 10-12 minutes until they are golden brown and crisp.
- Meanwhile, make the lemon curd filling by whisking together the lemon zest and juice with eggs, caster sugar, and butter in a heatproof bowl over simmering water until thickened (around 15 minutes).
- Once done baking, remove the tart shells from the oven and allow to cool slightly before spooning in some of your homemade lemon curd mixture.
- Top each mini tart off with fresh raspberries or blueberries for an extra burst of flavor!
- Serve immediately or store in an air-tight container in the fridge.
Quick Facts
- Prep time: 30 minutes
- Cook time: 12 minutes
- Total Time: 42 minutes
- Difficulty: Easy
- Yield: Makes around 24 mini tarts.
Equipment Needed:
- Mixing bowl
- Pastry cutter
- Muffin tin
Servings suggestions:
These mini lemon tarts are perfect for serving as a dessert at dinner parties or afternoon tea. They also make great snacks to have on hand when you need something sweet and tangy!
Expert Tips & Tricks:
- Make sure your butter is chilled before using it in the pastry dough.
- Use fresh lemons to get the best flavor possible.
- When making the filling, keep whisking constantly over simmering water until it thickens to avoid lumps forming.
Nutrition Information (per serving):
- Calories: 140
- Fat: 8g
- Saturated fat: 5g
- Carbohydrates: 16g
- Sugar: 10g
- Protein: 2g
Presentation:
For a beautiful presentation, dust the tops of your mini lemon tarts with icing sugar and top them off with fresh raspberries or blueberries. Arrange them on a platter or cake stand for an elegant touch. Alternatively, you can also serve them in individual cupcake liners for easy portioning and added convenience.
Variations and substitutions for Mary berry mini lemon tarts recipe:
- Fruit Variations: Instead of raspberries or blueberries, try topping your mini lemon tarts with other fruits such as strawberries, blackberries, or kiwi.
- Nutty Topping: Add a crunchy texture to your mini lemon tarts by sprinkling chopped nuts on top such as pistachios or almonds.
- Vegan Substitutions: For the pastry dough use vegan butter instead of regular butter and substitute eggs in the filling with aquafaba (the liquid from canned chickpeas).
- Gluten-Free Option: Use gluten-free flour to make the pastry dough and cornstarch instead of all-purpose flour when making the filling.
- Chocolate Twist: Melt chocolate chips and drizzle over cooled tart shells before adding in the lemon curd mixture for a chocolatey twist on the classic mini lemon tart recipe.
- Savory Option: Instead of making a sweet dessert, try making savory mini tarts by filling them with ingredients like goat cheese and caramelized onions or roasted vegetables.
- Lime Tarts: If you prefer lime over lemon, simply substitute lime juice for the lemon juice in this recipe to create delicious mini lime tarts instead.
- Honey Lemon Tarts: Add a touch of sweetness to your mini lemon tarts by substituting honey for some or all of the sugar in the filling recipe.
Recommendations and notices:
- Use fresh lemons to get the best flavor possible.
- Make sure your butter is chilled before using it in the pastry dough.
- When making the filling, keep whisking constantly over simmering water until it thickens to avoid lumps forming.
- Be careful not to overwork the pastry dough as this can make it tough and difficult to handle.
- To prevent sticking, lightly grease your muffin tin or use paper liners when baking your mini lemon tarts.
- Allow enough time for cooling before removing from muffin tin or serving so that they hold their shape properly without breaking apart.
- Store any leftover tarts in an airtight container in the refrigerator for up to approximately 2 to 3 days.
- For added convenience, you can also freeze the tarts for up to 1 month. Simply wrap them tightly in plastic wrap or aluminum foil and thaw before serving.
- If you want a more intense lemon flavor, add some lemon zest to the filling mixture.
- You can also experiment with different types of pastry dough such as shortcrust or puff pastry for a variation on the classic recipe.
- Finally, don’t be afraid to get creative with your toppings! Fresh fruit, whipped cream, and even meringue are all great options that will take your mini lemon tarts to the next level.
FAQ for Mary berry mini lemon tarts
Yes, you can easily make the pastry dough up to approximately 2 days in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator until ready to use.
The tart shells should be golden brown around the edges and fully cooked through. You can check this by inserting a toothpick into one of the shells – if it comes out clean, they’re done!
While fresh lemons will give you the best flavor, bottled lemon juice can be used as a substitute if necessary.
Yes, blind baking is necessary to ensure that the tart shells are fully cooked and crispy before adding the filling.
Conclusion
Mary Berry’s mini lemon tarts are easy to make and require only a few simple ingredients. The combination of tangy lemon curd with sweet pastry is irresistible, making them perfect for entertaining guests or enjoying as a quick snack on-the-go. These bite-sized tarts are also great for sharing with others, creating lasting memories while bonding over the joy of baking. Overall, Mary Berry’s mini lemon tarts are more than just a recipe – they’re an experience that brings people together and creates cherished memories for years to come!
